- Recipe Type
- All Grain
- Yeast
- Wyeast 3522 Belgian Ardennes
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.080
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 12 SRM
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Like a Belgian Doppelbock...
I ran out of everything but Munich malt, and this was the result. This is the simplest, and by all accounts, one of the most delicious brews I've made. Proof that a recipe doesn't have to be complicated to be great!
Belgian Amber Strong Ale
5 gallon batch, 60 minute boil
Fermentables:
12 lbs. Dark Munich Malt (10L)
2 lbs. Corn Sugar (Dextrose)
Hops:
1 oz. Northern Brewer @ 60 Minutes
Yeast:
Wyeast 3522 Belgian Ardennes (Pitched onto a cake from a Belgian Pale.)
Fermentation times:
Primary: 1 Week @ 68 Degrees
Secondary: 1 Week @ 68 Degrees
Bottle Condition: 1 Month @ 68 Degrees
Notes:
I did a single infusion mash at 152 for 60 minutes.
Stats:
OG: 1.080
FG: 1.020
ABV: 8%
IBUs: 28
Big malt, dark fruit, cotton candy, crisp and smooth. Kind of like a Belgian Doppelbock...
Belgian Amber Strong Ale
5 gallon batch, 60 minute boil
Fermentables:
12 lbs. Dark Munich Malt (10L)
2 lbs. Corn Sugar (Dextrose)
Hops:
1 oz. Northern Brewer @ 60 Minutes
Yeast:
Wyeast 3522 Belgian Ardennes (Pitched onto a cake from a Belgian Pale.)
Fermentation times:
Primary: 1 Week @ 68 Degrees
Secondary: 1 Week @ 68 Degrees
Bottle Condition: 1 Month @ 68 Degrees
Notes:
I did a single infusion mash at 152 for 60 minutes.
Stats:
OG: 1.080
FG: 1.020
ABV: 8%
IBUs: 28
Big malt, dark fruit, cotton candy, crisp and smooth. Kind of like a Belgian Doppelbock...